Ingredients:

  • 1 ¾ cups (210g) all-purpose flour, spooned & leveled
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) boiling water
  • 2 teaspoons white vinegar
  • 1 cup (2 sticks/226g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup (120ml) milk (dairy or non-dairy)
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, whisk together the buttermilk, oil, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Carefully pour in the boiling water and vinegar. Mix until the batter is smooth and runny.
  6. Divide the batter evenly between the prepared cake pans.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. While the cakes are cooling, make the frosting. In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
  10. Gradually add the powdered sugar, cocoa powder, and salt, beating on low speed until combined.
  11. Add the milk and vanilla extract, and beat on medium speed until light and fluffy.
  12. Once the cakes are completely cool, frost the top of one cake with frosting. Place the other cake on top and frost the entire cake.
  13. Slice and serve this delicious egg free cake.